In a food processor, blend the sautéed veggie mix with the chickpeas until smooth. In a large mixing bowl, combine the chickpea mixture with the bread crumbs, sunflower seeds, salt and pepper; stir until fully mixed.

Lightly grease a baking sheet. Form chickpea mixture into four burgers and lightly brush with the remaining olive oil. Bake for 20 minutes, turning halfway through baking.

Whilst baking, make the coyo dip. Simply mix the coyo with the chilli flakes, fresh basil, chives and black pepper.

Serve burger patties in a bun with salad, cucumber and coyo dip.

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